Yummy Winter Squash Casserole

The large amt of squash cooks down, and you can use your favorite winter squashes. From cooking light

• Ready In: 2 hrs 15 mins
• Serves: 8

Ingredients

• 10  cups acorn squash (cubed and peeled. or butternut)
• 2  teaspoons olive oil
• 1⁄4 cup  fresh orange juice
• 2  tablespoons brown sugar (or splenda brown sugar blend)
• 2  tablespoons brandy
• 1  tablespoon butter
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon salt
• 1⁄4 cup dried currants or 1⁄4 cup dried cranberries
•  cooking spray
• 2  tablespoons all-purpose flour
• 2  tablespoons whole wheat flour
• 2  tablespoons  chilled butter, cut into small pieces
• 3  tablespoons  chopped pecans

Directions

1. Preheat oven to 400.
2. Arrange squash in a single layer on a baking sheet. drizzle with oil stirring to coat. Bake for 1 hour 20 minutes until tender and beginning to brown, stirring every 20 minutes.
3. Transfer squash to a bowl. add juice, sugar, brandy, 1 tbs butter, cinnamon and salt. Mash with a potato masher until combined and fairly smooth. Stir in currants. Spray an 8 inch square casserole dish with cooking spray. Scrape squash mixture into it.
4. Combine flours in a small bowl, and cut in chilled butter until it resembles coarse meal. Stirl in pecans. Sprinkle over sqash mixture, bake at 400 for 30 minutes.